Prep 20 mins
Cook 20 mins
This is yet another version of asian salad. I love snow peas when they are in season so I cannot resist adding them to this salad. We enjoy this dish in the summer and spring for our main dish, and absolutely love it.
- 1 (8 -10 ounce) package ramen noodles
- 1⁄2 lb snow peas, cut in half
- 1 lb pork tenderloin, cut into 1/4 inch slices
- 1 teaspoon gingerroot, finely chopped
- 1 medium bell pepper, cut into strips
- 1 cup shredded carrot
- 8 medium green onions, sliced
- 1 tablespoon sesame seeds, toasted
- 1⁄2 cup rice vinegar
- 1⁄4 cup honey
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- Make sesame dressing by shaking all ingredients in a tightyly covered container.
- Set aside.
- Cook noodles as directed on pkg, adding snow peas for last 1 to 2 minutes; drain.
- Pinse with cold water; drain.
- Spray 10 inch skillet with cooking spray.
- Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is slightly pink in center.
- Toss noodles, bell pepper, carrots, onions and pork with half of the dressing.
- Sprinkle with sesame seed.
- Serve with remaining dressing.
This recipe is a great summer recipe. I used rice noodles instead of soba. I did find the dressing a little bit too 'vinegar-y' so I would probably recommend more oil and less vinegar? I will definately make this one again though! Thank-you!
A fantastic meal that goes together very quick. I did make a few adjustments based on personal preference and what I had in the fridge. The pork tenderloin was precooked pork loin which was cut into strips and stir-fried in a small amount of the dressing along with the grated ginger. There was some extra grated ginger thrown in and the peppers, onions and snow peas were stir-fried just until crisp tender. Dressing was served on the side as suggested. Made for *Help a Camera-less Chef Game #5*